STUFFED FRENCH TOAST RING in the New Year
FILLING:
8 ounce pkg softened CREAM CHEESE
2 tablespoons BROWN SUGAR
2 tablespoons WHITE SUGAR
1/4 teaspoon ALMOND EXTRACT
Juice and zest of 1 LEMON
CRESCENT RING:
1 cup MILK
4 EGGS
1/2 teaspoon ALMOND EXTRACT or VANILLA EXTRACT
1 teaspoon CINNAMON
Pinch of SALT
1 (8 ounce) can CRESCENT DOUGH SHEET OR ROLLS
With an electric mixer beat filling ingredients together and set aside.
In another bowl whisk together milk, eggs, almond extract, cinnamon and salt. Roll out dough sheet or rolls and pinch the perforated edges together. Spread cream cheese filling leaving a 1/4 inch border. Starting with the long side roll into a log. Using a serrated knife cut the log into 12 slices. Place the rolls into a 9 x 13 glass dish. Pour the egg mixture over the rolls. Cover and refrigerate at least 1 hour or up to overnight. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Arrange the rolls in a circle. Brush the egg mixture over the top of the dough rolls. Bake 20 to 25 mintues. After 20 mintues bake time sprinkle some SLICED ALMONDS on to of the rolls and place back in the oven for 5 mintues to toast them.
Serve warm with a dusting of POWDERED SUGAR, FRESH FRUIT, and a drizzle of MAPLE SYRUP.
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